❗️It's so delicious that my family wants to eat it every day!🔝Recipes from the old French magazine!

Hello friends, welcome to my kitchen. Take 5 large potatoes and place them in a saucepan. Cover the potatoes with water and sprinkle in a bit of salt. Friends, please write in the comments what country and city are you from. It's very nice to know that we can communicate all over the world. Then put the lid on and let them cook for about 30 minutes. While our potatoes are cooking, let's move on to the filling. Heat a little olive oil in a frying pan. Now finely chop one onion. If you have any questions about the recipe, write to me and I will answer as soon as I see it in the comments. Add it to the pan. Saute the onion until it turns a lovely golden color. Next, chop one carrot finely. Friends, I'd be happy if you could give this video a like as it's the best reward from you. Add it to the onions. Let it cook together for a few minutes until the carrot softens. Then take two cloves of garlic and grate them on a mini grater. Add the garlic to the pan. It smells wonderful already, doesn't it? Now chop one red bell pepper. Friends, if you enjoy my content, subscribe to the channel to receive notifications about new similar recipes. Add it to the pan. The colors are so vibrant and appetizing. But we're not done yet. Now we add one pound or 450 grams of ground beef. Stir everything together, breaking up the meat as it cooks so it browns evenly. For an extra burst of flavor, cut 7 ounces or 200 grams of cherry tomatoes into quarters. Add them to the mixture. Season everything with one teaspoon of salt, half a teaspoon of black pepper, and one teaspoon of oregano. Mix it all together and let the flavors meld for a few more minutes. Once the meat is fully cooked and the vegetables are tender, remove the pan from the heat. Let's check on our potatoes. To see if they're ready, simply pierce them with a knife. It should slide through easily if they're soft enough. Drain the water and transfer the potatoes into a bowl. Now we add one stick or 60 grams of butter and start mashing the potatoes until they're smooth and creamy. To make the mash extra rich, pour in 3 fluid ounces or 100 milliliters of cream. This will give the potatoes that silky texture we love. Next, finely chop one bunch of fresh parsley. Stir it into the mashed potatoes. Finally, add 3 tablespoons of grated parmesan cheese for a delicious savory touch. Mix everything together well. Now it's time to assemble our casserole. Take a baking dish and grease it lightly with olive oil. Spread the mashed potatoes evenly across the bottom of the dish. Then use a spoon to form little indentations in the potatoes. These are for our tasty filling. Spoon the ground beef and vegetable mixture into those indentations. Filling them generously. We want every bite to have that perfect balance of potato and filling. Now grate 7 ounces or 200 grams of Emmental cheese. Sprinkle it all over the top of the casserole. The cheese will melt into a beautiful golden layer while baking. Preheat your oven to 360 degrees Fahrenheit or 180 degrees Celsius. And place the casserole inside and bake it for 30 minutes while that bakes. Your kitchen will start to smell absolutely divine. Let's whip up a simple but delicious sauce. In a small bowl, add 4 ounces or 120 milliliters of Greek yogurt. Then, finely chop one small bunch of parsley. Add that in. Next, add 1 teaspoon of Dijon grain mustard. Now, grate one pickle. Add it into the mix. For seasoning, add half a teaspoon of salt. Half a teaspoon of black pepper. And give everything a good stir. And there you have it. A refreshing tangy sauce that will complement the casserole perfectly. After 30 minutes, take the casserole out of the oven. The cheese should be beautifully melted and golden on top. Let it cool for just a few minutes and then it's ready to serve. Cut the casserole into portions. Place it on a plate. Spoon a little bit of our homemade sauce on the side. And it's time to taste the creamy potatoes, savory meat, and vegetables. I hope you and your family enjoy this dish as much as I do. It's a comforting, wholesome meal that's sure to be a hit at the dinner table. But that is not all. I have a second equally delicious recipe for you. Start by filling a pan with water and bringing it to a boil. Once boiling, add a teaspoon of salt. And a bit of olive oil to enhance the flavor and prevent sticking. Next, add 8 ounces or 250 grams of pasta to the boiling water. And cook it for about 1-2 minutes less than the time indicated on the package. This ensures the pasta remains al dente. While the pasta is cooking, cut 2 chicken breasts into small, bite-sized pieces. Place chicken in a bowl. Season it with 1 teaspoon of salt. 1 teaspoon of black pepper. And pour 8 fluid ounces or 250 milliliters of sparkling mineral water. This helps tenderize the chicken and infuse it with flavor. Stir the chicken to ensure it's evenly coated with the marinade. Then refrigerate it for 20 minutes to allow the flavors to melt. Chop 1 onion. Heat a little olive oil in a frying pan over medium heat. Then add the chopped onion. Cook for about 2 minutes until translucent. Chop 1 carrot. Add the chopped carrot to the pan. And continue cooking for another 5 minutes until the carrot begins to soften. Drain the marinated chicken. And add it to the pan with the onions and carrots. Cook for an additional 5 minutes until the chicken is cooked through. Chop 1 red bell pepper into small, uniform pieces. Also add 2 tablespoons of tomato paste. Finely chop 8 cherry tomatoes. Add cherry tomatoes to the pan. And cook for a few more minutes until the vegetables are tender. Preheat the oven and grease a baking dish with olive oil to prevent sticking. Begin layering the casserole by placing a layer of cooked pasta on the bottom of the dish. Spoon the chicken and vegetable mixture over the pasta, creating an even layer. Repeat the layers with the remaining pasta and chicken mixture. In a separate bowl, crack 3 eggs. Add 8 ounces or 240 grams of Greek yogurt. 1 teaspoon of salt. 1 black pepper. Finely chop 1 bunch of parsley. Crush 2 cloves of garlic. Add 3 tablespoons of flour. Mix everything together until well combined to create a creamy filling. Pour the egg and yogurt mixture evenly over the layers of pasta and chicken in the baking dish. Grate 8 ounces or 240 grams of soft cheese. And sprinkle it generously over the casserole for a creamy topping. Grate 1 ounce or 30 grams of parmesan cheese. And sprinkle it on top for an extra flavor. Place the casserole in the preheated at 360 degrees Fahrenheit or 180 degrees Celsius for about 30 minutes or until the cheese is golden brown and bubbly. While the casserole is baking, let's prepare the salad. Add some green salad leaves into a bowl. Cut 8 to 10 cherry tomatoes in halves. Slice 1 avocado as shown in the video. Finely chop 1 red onion. Add it into a small bowl. Pour 1 cup of boiling water. And 2 tablespoons of vinegar over the red onion. And let it sit for 5 minutes to mellow the flavor. After 5 minutes, drain the onions and add them to the salad. Tear some mozzarella cheese over the salad for added creaminess. In a mini bowl, prepare the dressing. Mix 3 tablespoons of olive oil. 1 tablespoon of lemon juice. 1 teaspoon of salt. 1 teaspoon of black pepper. 1 teaspoon of oregano. 1 teaspoon of mustard. Give it a good stir. And then pour this dressing over the salad. By following these detailed steps, you'll create a delicious and satisfying meal that your family will love. Now we are ready to enjoy a delightful meal bursting with flavors. Don't forget to like, comment, and subscribe for more delicious recipes. Thanks for watching and until next time, happy cooking.